Tagged Questions
0
votes
0answers
50 views
How did I spoil my goulash? - acrid stench
I've made my goulash, following a recipe involving browned beef, canned tomatoes (including the liquid), fried onion, garlic, paprika, chillies, bay leaf, allspice and salt. Meat and onion browned in ...
2
votes
3answers
361 views
How should chuck roast be grilled to maximize tenderness?
Forgive me if this question has been asked before, I did a search and did not find it.
I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
4
votes
2answers
2k views
What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
5
votes
1answer
482 views
Techniques for cooking beef shin in the piece
I have a large (1.5kg/3lb) piece of beef shin, in the piece with skin on. I normally use beef shin for stews, but I would like to try slow-roasting or pot roasting it in a single piece.
Have you ...
11
votes
4answers
2k views
To sear or not to sear - slow cooking beef dishes
I want to make beef goulash in my slow cooker (first time). The instructions call for adding the beef as is. Something in my gut (rightly or wrongly) tells me to sear it first. Will it turn out ...
